Bacon, Egg And Leek Risotto

6 faves
More from this source
smitten kitchen
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

6 cups low-sodium chicken stock or vegetable broth, but best to have an extra splash or two around if needed

1 cup (4 ounces) finely chopped bacon (from about 4 slices) or pancetta

1 tablespoon olive oil

2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small

3 tablespoons unsalted butter, plus more to fry eggs

1/2 small onion, finely chopped

2 cups arborio, carnaroli, or another short-grained Italian rice

1/3 cup dry white wine or vermouth

1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired

Salt and freshly ground black pepper

4 to 6 large eggs, you’ll want one per serving

You might also like

Grilled Chicken Bacon Sliders
The Pioneer Woman
Bacon, Lettuce, Tomato And Fried Egg Sandwiches!
Framed Cooks
Herbed Tomato, Bacon & Egg Bites
The Naptime Chef
Bbt Sandwich (Bacon, Basil, Tomato)
Lulu Powers
Bacon And Cheddar Scones
My Baking Addiction
Caramelized Leek Shallot And Pancetta Galette
Spoon Fork Bacon
Fried Egg Sandwich With Bacon And Blue Cheese
smitten kitchen
Crispy Dogs With Bacon-Jalapeño Dipping Sauce
Homesick Texan
Mushroom, Bacon & Egg Breakfast Bake
The Naptime Chef
Bacon & Egg Breakfast Pizza
Cheeky Kitchen